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Preparation

Make the marinade:

In a large shallow dish whisk together the wine, the vinegar, the garlic paste, the mustard, and pepper to taste.

Arrange the chicken, pricked in several places with a fork, in one layer in the dish, let it marinate, covered and chilled, turning it once, for at least 3 hours or, preferably, overnight. and drain it, reserving 1/2 cup of the marinade and discarding the rest.

In a shallow dish whisk together the egg and the reserved marinade. In another shallow dish stir together the flour, the salt, the thyme, and pepper to taste. Dip the chicken in the egg mixture, letting the excess drip off, and dredge it twice in the flour mixture to make a thick coating, shaking off the excess each time. Reserve the remaining flour mixture. Let the chicken stand in one layer on a wire rack for 15 minutes.

In a large skillet, preferably cast-iron, heat 1 inch of the oil to 375°F. and in it fry half the chicken for 1 minute on each side. Reduce the heat to moderate so that the temperature of the oil is reduced to 300°F., fry the chicken, uncovered, for 20 to 25 minutes, or until it is cooked through, and transfer it with tongs to paper towels to drain. Keep the chicken warm while frying the remaining chicken in the same manner. Dredge the onions in the reserved flour mixture, shaking off the excess, and in the skillet fry them in 375°F. oil, turning them carefully, for 5 minutes, or until they are lightly golden. Transfer the onions with a slotted spoon to paper towels to drain and sprinkle them with salt to taste. Mound the onions in the middle of a large platter and arrange the chicken around them.

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Recent Reviews

I'd like to weigh in on the delicious side- this was a quick, easy and tasty dish. Like another reviewer, I didn't bother with the deep-frying (or related temperature taking) and instead just pan fried. Didn't bother with the fried onions- there was enough going on already. Also not sure if you need to egg-dip step- the chicken is wet from the marinade already.But the chicken came out tender and very flavorful.

canobar from New York, NY /

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i only marinated the
chicken less than an
hour and it still
picked up flavor. i
didn't have red wine
vinegar on hand, so
i substituted apple
cider vinegar with a
teaspoon of
balsalmic. in
hindsight, i think
if i'd used a
marsala wine, it
would've been great
with the balsalmic.
the frying is much
easier with a
thermometer, of
course, but i was
impressed that the
timing with the
thermometer was the
same as the recipe
had listed to cook
the chicken
thoroughly and crisp
the outside. i also
think much harder
to burn this
breading than other
fried chicken
recipes. i'd
probably add some
thyme to the
marinade as well,
maybe grating in
some onion while it
sits and later
straining it out.
the thyme in the
breading is good,
but i'll probably
play around with
some other spices,
and maybe adjust the
breading to be
little sweeter.

littlechef13 from los angeles, ca /

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We enjoyed this recipe very much. The taste was different from fried chicken. It was a little time consuming but worth it. I made it with chichen breasts, my family favorite, removing the rib bones.

A Cook from Sanford, Maine /

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Not a very flavorful dish, far too much oil that left a greasy taste in your mouth. Would definitely not make it again. However, for a much more flavorful and healthy dish, use the same marinate sauce minus the mustard, brown the chicken under a broler for 3 minutes a side, place in a baking pan and pour about 1 1nch of wine in the pan, bake at 400 degrees for one hour, and sprinkle chopped mushrooms and swiss cheese in the last 15 minutes. Excellent dish! Use chicken quarters or Cornish hens.

G Schmidt from Indianapolis, IN /

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Out of this world! I cheated a little and pan-fried the thighs instead of deep frying them, but the results were still wonderful. Very flavorful and a great fall dish. Next time I will try this with chicken breasts. Also, make sure you do the onions, they are an added treat definitely worth the effort.